Ingredients

• 250g/9oz macaroni
• 40g/1½oz butter
• 40g/1½ plain flour
• 600ml/1 pint 1½fl oz milk
• 250g/9oz cheddar
• grated
• 50g/2oz Parmesan (or a similar vegetarian alternative)
• finely grated

Directions

• Cook the macaroni in a large saucepan of boiling salted water for 8–10 minutes. Drain well and set aside.
• Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux
• cooking for a few minutes.
• Gradually whisk in the milk
• a little at a time. Cook for 10–15 minutes to a thickened and smooth sauce.
• Meanwhile
• preheat the grill to hot.
• Remove the sauce from the hob
• add 175g/6oz of the cheese and stir until it is well combined and melted.
• Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
• Sprinkle over the remaining Cheddar and the Parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.